Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 1022 | 2014-05-29 09:12:44 | 120.26 | 96% |
| 876 | 2014-05-22 09:59:21 | 121.29 | 98% |